So this is no burrito, but that’s only because I’m food prepping for the week and cooking in quantities.

I had zero plan for this, just threw the black beans in the pot to soak when I left the house today. By the time I got home I was craving something with a lot of flavor!

I added lentils, peppers, onions, carrots and a few chick peas to the black beans and put them on medium for about an hour. I was planning to make burritos until realized I had two packs of cashew wraps and decided to make a casserole.

Important to making this a success was to prepare the tortillas. Add some oil to a pan and cook each tortilla for about 90 seconds each side to crisp them up. I prepared 6.

Once the beans & veggies were cooked thru, layer two tortillas in the bottom of the baking dish side by side, top with the bean mixture and some vegan cheese and repeat. I had three layers.

Bake this for about 25 minutes on 325 degrees. When done, top with tomatoes and green onion. Add a dollop of tofutti sour cream and some avocado if you have it.

A squeeze of lime juice really finishes it off!!